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Chez Catherine Restaurant Review: With the kitchen under the direction of chef Didier Jouvenet, who spent years at fine New York City restaurants such as La Grenouille and also The Carlyle hotel, expect all the French classics like foie gras and escargots, plus other more unique preparations. The $59 prix-fixe includes an appetizer, entrée and dessert. And desserts are beyond tempting with offerings such as gâteau au fromage (cheesecake with blood orange sabayon) and crêpes Suzette. Wines are carefully selected to match the cuisine.